Yield: 6 servings
|6 eaches||- boned and skinned chicken breast halves, cut in about 6 per|
|Half Tbsp olive oil cloves garlic, peeled and minced cup chopped onion cup chopped green bell pepper tsp curry powder tsp thyme tsp salt 14 1/2 oz can tomatoes, chopped|
In a large skillet or a wok, saute chicken in 2 Tbsp of olive oil until it is cooked through, about 5 minutes. Remove and set aside.
Add remaining tablespoon of olive oil and cook garlic, onion and green bell pepper over high heat, stirring frequently, until soft.
Add curry powder, thyme, salt and tomatoes. Simmer, uncovered, 5 minutes on medium high heat, stirring frequently. Return chicken to skillet; heat through. Serves 6. Serve with rice and green beans or peas. Mix the peas with the rice for an Indian touch.
Submitted By FRED TOWNER On 10-16-94